Caramelized Apple Crepes

Directions

Make crepe batter:

In a blender, pulse flour, 1 tablespoon sugar and salt. Add eggs, milk and vanilla extract; blend until mixture is thick and no lumps remain.

Pour into a bowl and let stand at room temperature for 30 minutes.

Make filling:

Heat butter and oil in a skillet over medium heat until butter melts.

Add apples. Sauté, stirring occasionally, until apples begin to soften, about 3 minutes.

Sprinkle with remaining 3 tablespoon sugar and cinnamon and sauté until apples begin to brown, about 5 minutes longer.

Pour in juice; cook 2 minutes longer, stirring. Keep warm on the low-heat.

Whisk batter. If necessary, thin with an additional tablespoon of milk (batter should have consistency of thin cream).

Mist a 10-inch nonstick skillet with cooking spray and warm over medium heat.

When pan is hot, ladle in ¼ cup of batter. Quickly tilt skillet so batter coats surface in a thin layer.

Cook until edges begin to brown, about 2 minutes. Lift edge of crepe and, using your fingers, carefully flip.

Cook for 30 seconds; transfer to a plate. Cover with a clean kitchen towel.

Repeat with remaining batter, misting skillet with cooking spray between crepes as necessary.

Fold each crepe into quarters. Arrange 2 on each plate and top with a portion of apple mixture and a dollop of yogurt, if desired.